Method for preparing high-quality meat balls by breast meat of eliminated laying hens

Abstract

The invention discloses a method for preparing high-quality meat balls by breast meat of eliminated laying hens. The method comprises the following steps: grinding the breast meat of eliminated laying hens through a meat grinder; standing at the temperature of 0 to 4 DEG C until the breast meat reaches the temperature of 0 to 4 DEG C; adding grinded breast meat, table salt and phosphate into a vacuum chopper mixer; chopping for 2 minutes at low speed under the vacuum condition; standing for 5 to 10 minutes; adding sugar, starch, sodium bicarbonate, egg white, carrageenan and ice water; continuously chopping at high speed under vacuum; standing the chopped breast meat at the temperature of 0 to 4 DEG C for 1 to 3 hours so as to form the meat ball; shaping through warm water at the temperature of 50 to 55 DEG C; boiling through hot water at 80 to 85 DEG C for 15 to 20 minutes; dehydrating; cooling; rapidly freezing to obtain the finished product. The method is simple; the operation is convenient; the protein, vitamin, mineral substances, and trivalent unsaturated fatty acid which is beneficial to the human health, of the eliminated laying hens are fully utilized; due to the chopping mixing and formula optimization, the gel characteristic of the eliminated laying hens can be improved, and the prepared meat balls are high in elasticity and crispness.

Description

technical field [0001] The invention belongs to the technical field of making tribute meatballs, and in particular relates to a method for making high-quality tribute meatballs by adopting chicken breast meat of eliminated laying hens. Background technique [0002] my country is a big laying hen breeding country, and more than 2 billion laying hens are eliminated every year. These eliminated laying hens are generally used for some individual workshops to make roasted chickens, etc., and very few are used for deep processing, which limits the growth of laying hen breeding industry to a certain extent. develop. In addition to being rich in protein, vitamins, minerals and other nutrients, the eliminated egg chicken is also rich in trivalent unsaturated fatty acids, which is beneficial to human health. However, the high content of connective tissue (collagen) in the muscles of the eliminated layer hens makes the meat quality aging, the pH value of the muscles is low, the water r...

AI Technical Summary

Problems solved by technology

However, the high content of connective tissue (collagen) in the muscle of the eliminated layer hens makes the meat quality aging, the pH value of the muscle is low, the water retention and tenderness are poor, and its commercial value is affected.

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